Lv6
1650 积分 2024-09-04 加入
Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes
1个月前
已完结
Pickering high internal phase emulsions stabilized by protein-covered cellulose nanocrystals
1个月前
已完结
Characterizations of novel konjac glucomannan emulsion films incorporated with high internal phase Pickering emulsions
1个月前
已完结
Interfacial viscoelasticity and jamming of colloidal particles at fluid–fluid interfaces: a review
1个月前
已完结
Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder
2个月前
已完结
Fabrication and characterization of double-network meat analogs based on camellia oleosomes and soy protein-wheat gluten induced by transglutaminase and calcium alginate
2个月前
已完结
Effects of actomyosin dissociation on the physicochemical and gelling properties of silver carp myofibrillar protein sol during freeze–thaw cycles
3个月前
已完结
Double network hydrogel for tissue engineering
3个月前
已完结
Mussel‐Inspired Hemostatic Hydrogel Adhesive Formulated from a Gelatin‐Oxidized Dextrin Double Network
3个月前
已完结
SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels
3个月前
已完结
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